Hearty Vegetable Egg Bread Sandwich

1.Heat 1 tablespoon of ghee in a non-stick pan over medium heat.

2.Lightly toast two slices of egg bread on one side until golden brown. Remove and set aside toasted side up.

3.Spread 1 tablespoon of tomato sauce evenly on the untoasted side of each toasted bread slice.

4.Place a slice of cheese on top of the tomato sauce on each slice of bread.

5.Layer the sliced baby corn evenly over the cheese.

6.Add a layer of thinly sliced cucumber, followed by onion slices, and then tomato slices.

7.Season the vegetable layers lightly with salt and freshly ground black pepper to taste.

8.Top each sandwich with the remaining two slices of egg bread, toasted side facing out.

9.Heat the remaining 1 tablespoon of ghee in the pan over medium heat.

10.Place the assembled sandwiches in the pan and cook for 3-4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted.

11.Remove from heat, slice each sandwich diagonally, and serve immediately.